Hot dogs with mustard. Or with ketchup. With relish. Same old, same  old.

Let’s get exotic, and make hot dog tikka masala. I like it that “hot puppies” (as my mother used to call them) are pre-cooked; so I shouldn’t have to worry about salmonella, or E-coli. It also means I don’t have to cook the mixture until the onions are soft, in order to be sure that the “franks” are fully cooked. I prefer the onions to have a bit of crunch.

I wish that little video had better sound quality. My voice keeps fading out, but I hope my instructions are clear.

I also wish I could try more things from The Feed Zone Cookbook. The trouble is that many of the recipes seem high in fat to me. I’m not a pro cyclist who can burn off those fat calories during a long day of training or racing. In addition, my kitchen isn’t that well equipped.

Hot dog tikka masala, of course, isn’t for every day. In fact, I make it only every three or four weeks. If I’m feeling ambitious, I’ll cook up a pot of brown rice and have the tikka masala over rice. It’s good over toast, too; and I like it with a bit of cheese on top. Naturally it’s good all by itself.

Or if it all sounds like too much work, there’s nothing wrong with hot dogs with mustard, or ketchup, or sauerkraut…